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1 can (8 uz/227 mL) crushed pineapple, in juice 1 #3 | | |
1/2 cup granulated sugar 125 mL #4 | | |
1/3 cup skim or 1% milk 75 mL #5 | | |
3 tbsp vegetable oil 45 mL #6 | | |
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1 1/2 cups wheat bran or all-bran cereal or whole bran flakes 375 mL #8 | | |
3/4 cup all-purpose flour 175 mL #9 | | |
3/4 cup whole wheat flour 175 mL #10 | | |
2 tsp baking powder 10 mL #11 | | |
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* Preheat oven to 375°F (190°C) #14 | | |
* 12-cup muffin tin, sprayed with vegetable spray #15 | | |
1. In a bowl whisk together egg whites, pineapple (with juice), sugar, milk, oil and molasses; blend well. Add bran. Let stand for 5 minutes. #16 | | |
2. In another bowl combine all-purpose flour, whole wheat flour, baking powder, ginger and salt. Add to bran mixture; stir just until blended. #17 | | |
3. Spoon batter into prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. #18 | | |
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